What are the three major snacks in Henan? Luoyang water mat, Kaifeng steamed stuffed bun, Huimian Noodles, Zhengzhou.
What delicious snacks are there in Henan? Zhengzhou: Three meals of carp.
Zhengzhou also called for the revitalization of Henan cuisine, but laughed at itself: anything that needs to be revitalized is not far from extinction. Carp eating three times is a famous dish in Zhengzhou. In the past, this kind of carp was called Yellow River Carp. After the restaurant is bought back, it should be kept in a clean pool for two or three days to spit out the earthy smell before it can be fished out and cooked. Now this kind of attention is a bit extravagant, but eating a fish three times still makes people's index fingers move. Semi-dry and semi-sweet and sour tiles, head and tail mixed with shredded radish to make soup, the most interesting thing is that sweet and sour juice is mixed with a nest of noodles, which is similar to Hangzhou West Lake vinegar fish noodles.
Kaifeng: Sesame wings are in the middle.
Go to Kaifeng to eat authentic Henan food-Millennium Kaifeng House! The materials used in Henan cuisine are generally very homely, and the beauty lies in seasoning and heat. The middle wing of sesame wings is actually pickled chicken wings wrapped in egg juice, dipped in sesame seeds and fried. The fried egg juice is as cold as cicada's wings. It is rare to find such beautiful and delicious dishes in Henan cuisine.
Luoyang: Sliced pork soup.
Luoyang likes to eat a straw mat and dozens of dishes, and the soup comes down, which makes people even enjoy eating. Sliced pork soup is an indispensable dish in the water mat, and it is best made of real powder in Henan gourmet old shop. It is made of lean meat as the main material and auricularia auricula, golden needle and mung bean as the auxiliary materials. Sliced meat is tender and slightly sour.
Anyang: buckle bowl crispy meat
Anyang, located in the Central Plains, has a mild taste, but in recent years, Sichuan cuisine, Cantonese cuisine and Northeast cuisine have settled in. When people go to restaurants, Anyang people like to order all kinds of dishes. Eight bowls of local traditional dishes are still very popular, especially weddings and funerals. As far as the present taste is concerned, the crispy pork with buckle bowl has the most potential to continue to spread. In fact, the traditional snacks, three non-sticky and mushy noodles, can best represent the dietary characteristics of Anyang.
"Huimian Noodles" highlights
Huimian is a traditional snack, including meat, vegetarian food, soup, vegetables and rice. It is famous for its delicious taste and economical benefits. /kloc-0 won the title of "National Muslim Famous Brand Flavor Food" in May, 1994, and/kloc-0 won the title of "China Famous Snack" in February, 1997. Huimian, a kind of mutton, is selected from the best fresh mutton. After repeated soaking, put it into the pot, skim off the fat, put in the whole aniseed and cook the meat. In addition, refined flour is mixed with proper amount of salt and alkali to form soft noodles, which are repeatedly kneaded to make them tough. Next time, put the raw juice stock in the pot, pull the noodles into thin strips and put the mutton in the pot, with day lily, fungus and gouache strips. On the table, we took out side dishes such as coriander, Chili oil, sugar and garlic, which tasted fresher and became a famous delicacy in Zhengzhou, and foreigners often came to taste them. Influenced by Huimian Noodles, there are many state-owned, collective and individual restaurants operating mutton Huimian Noodles, which are all over the city. People call Zhengzhou "Hui Mian City".
Red-Cooked Chicken, Daokou Style
Daokou Roast Chicken is made by LAY Roast Chicken Shop in Daokou Town, hua county City, Henan Province, and it is a famous dish in Henan Province. Founded in the 18th year of Shunzhi in Qing Dynasty (16 16), it has a history of more than 300 years. It was illegal at first, and business was not booming. Later, I got the secret recipe of making roast chicken from the chef of the imperial chef in Qing Dynasty, and the chicken made was really delicious. The production technology of Daokou roast chicken has been passed down from generation to generation, forming its own unique style. 198 1 was rated as a national famous product by the Ministry of Commerce.
Paste noodles
Noodles sauce is a popular snack in Henan, which is both economical and delicious. Put the soybean milk at a suitable temperature, ferment and turn sour, then put it in a pot and heat it to about 80 degrees, and there will be mushroom-like pulp foam on the liquid surface. At this time, add a little sesame oil, stir repeatedly until it boils, and add noodles, preferably mixed noodles. Stir the batter into a paste. Then, add the prepared salt, chopped green onion, green beans, celery, leeks and peppers. Luoyang paste noodles are simple to make, low in cost, delicious and easy to digest. They are famous local dishes with strong local characteristics.
Yan Jia mutton soup
Yan Jia mutton soup has been handed down for four generations, with a history of 1500 years. Yan Shunsheng, the second generation, innovated mutton soup, with proper seasoning configuration and more delicious soup. Since then, Yan's mutton soup has become famous in urban and rural areas of western Henan. Yan Jia mutton soup is characterized by: using fresh mutton, using meat on the same day and slaughtering sheep on the same day; The seasoning is complete and the weight is large. Using pepper instead of pepper is salty and delicious, and the soup is delicious.
Zhangjia wonton
Zhangjia wonton, also known as "horseshoe street wonton". Founded by Zhang Xu, it has a history of 150 years. 1920, Zhang Kun, the second generation descendant of Zhangjia wonton, innovated and improved the ingredients and varieties, with white flour chicken, chicken blood, thin egg cake, shrimp, gouache strips and mustard tuber as the main ingredients; Use oil, pepper, soy sauce, chicken soup, pork soup, aged vinegar and other accessories, with leeks and green onions in winter and tender leeks and Chinese toons in spring. Therefore, Zhangjia wonton has the characteristics of fine production, delicious taste, palatable fragrance and full sour and spicy taste.
Shangji beef soup
There are two kinds of Shang Ji beef soup, sweet and salty, which are characterized by: fresh meat and fat soup, full of cooking accessories, and fried pepper and garlic, and the taste is particularly fresh. Luoyang people like to eat beef in the morning. Soak steamed bread, or buy soup to soak. Many people eat beef buns. People eat beef buns in the morning, noon and evening today.
Panjinhe red-cooked chicken
Panjin and roast chicken have long enjoyed a good reputation in Luoyang. Founder Pan Gensheng, his son Pan Jinhe, 194 1 Entrepreneurship. Because of his unique flavor and flexible management, his business is prosperous and famous. Now Panjin and roast chicken are run by Jinhe's son. Ingredients include cloves, tsaoko, cardamom, big ash, small ash, pepper and so on. Panjin and roast chicken are well-made, with pure taste and yellow skin and red skin. The meat is tender outside and tender inside, and it is fragrant after eating.
KATTO Tang
Luoyang has a history of 120 years. Liu Zhensheng, the founder of three generations, is named Liu Hulan, who is over 70 years old. The ingredients are mung bean powder, pepper, monosodium glutamate, soy sauce, vinegar, fungus, vermicelli, kelp, shrimp skin, laver, leek, brocade and salt. It is characterized by pure taste, sour and spicy, oily but not greasy.
Zhangji red-cooked chicken
Zhangji roast chicken in Yushu Garden is a rising star in Luoyang. Zhang Xinzhong, the founder, and his son Zhang Tie-Lin inherited his father's ambition in 1962 to run roast chicken. Zhangji roast chicken is now a famous brand roast chicken in Luoyang. The main ingredients are clove, star anise, fennel, tsaoko, pyrene, cinnamon, cold ginger, codonopsis pilosula, dried tangerine peel, Amomum villosum, pepper and Amomum villosum. Its characteristics are rotten, tender and fragrant. Not fishy, not hard, not greasy, the meat will fall off when you shake it, and the bones are not normal.
Xin' antang noodles jiao
Xin 'an instant noodle jiaozi, with a history of more than 70 years, is very famous on the Longhai Line. Xin 'an instant noodle glutinous rice balls are made of refined white powder as the skin, pig's front shoulder and back buttocks as the main stuffing, and appropriate amount of green onions, leeks, Chinese cabbage, ginger, sugar, cooking wine, ground oil, salt and monosodium glutamate. Heat the noodles, roll them into thin skin, wrap them into crescent-shaped jiaozi, and steam them in a cage for ten minutes. Its characteristics are as thin as paper, jade in color, full of five flavors, fresh and fragrant but not greasy.
Chili soup
Hu spicy soup is a unique snack in Henan, which has a history of one hundred years. Excellent cooking, delicious taste, economic benefits, convenient for the masses, famous in urban and rural areas. It started in the old city, and now it is all over the streets. The main ingredients are refined flour noodles, vermicelli and fat pork. The ingredients are peanut kernel, taro, yam, golden needle, fungus, chopped green onion, garlic slices and gluten foam.
What is Luoyang water mat? Luoyang water banquet is a famous traditional banquet in Luoyang, Henan Province, which belongs to Henan cuisine. Luoyang Water Banquet began in the Tang Dynasty, with a history of 1000 years. This is one of the oldest famous banquets in China.
Luoyang water mat has two meanings: first, all hot dishes have soup-soup and water; Second, the hot food Luoyang water mat is ready, and then removed from the shelf, constantly updated like running water. Luoyang water mat is characterized by well-made meat, wide selection of ingredients, simplicity and complexity, diverse tastes, sour, spicy, sweet and salty, comfortable and delicious.
There are 24 dishes in the banquet, including 8 cold cuts, 4 big dishes, 8 Chinese dishes and 4 table dishes, which are cold and hot, well-known, sweet and salty, sour and spicy. The order of serving is elegant. First, eight cold dishes are served as appetizers, and each dish is three meat dishes, totaling 16. Guests are invited to drink three rounds before serving hot dishes: four hot dishes are served first, and each hot dish is served with two Chinese dishes (also called tin foil dishes or seasoning dishes), which is euphemistically called "going to court"; Finally, four dishes were served, including an egg soup, also called Fujian soup, to show the table was full. Hot dishes must be accompanied by soup and water. Chicken, duck, fish, fresh goods, fungi and seasonal vegetables are all delicious. Silk, chips, strips, blocks, diced fried, boiled and burned, changing endlessly. But there are still many kinds of folk water mats, for example, the last dishes are eight treasures. It has a long history.